2. Academic Validation
  3. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

  • Food Res Int. 2020 Apr;130:108930. doi: 10.1016/j.foodres.2019.108930.
T Sieiro-Sampedro 1,  N Briz-Cid 2,  E Pose-Juan 3,  M Figueiredo-González 4,  C González-Barreiro 5,  J Simal-Gándara 6,  B Cancho-Grande 7,  R Rial-Otero 8
Affiliations

Affiliations

  • 1 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 2 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 3 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 4 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 5 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 6 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 7 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
  • 8 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
PMID: 32156378 DOI: 10.1016/j.foodres.2019.108930
Abstract

The influence of Antifungal tetraconazole residues (either as an active substance or as a commercial formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds were evaluated in deep. Statistically significant changes were found in methionol (with a mean decrease of around 24%), fatty acids (with increments ranged from 23% to 66%), and ethyl esters (with increases ranged from 23% to 145%) contents when grape musts were enriched with the commercial formulation at both contamination levels assayed. Based on protein mass fingerprinting analysis, it was possible to relate these variations on volatiles content with changes in the activity of several enzymes (Met3p, Met14p, Adh2p, Hmg1p, Erg5p, Erg6p, Erg11p, and Erg20p) involved in the secondary metabolism of yeasts.

Keywords

Aroma profile; Fungicide; Proteomics; Red wine; Yeasts.

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